This has been a pretty emotional week around the Clark household. Family and Friends came from as far as California and as close as next door to lay to rest the Matriarch of the Clark family. It was a beautiful day and many beautiful tributes to a beautiful woman. She will be missed dearly by so many! My husband and I have been living with (3 years) and next door to her and my Father-in-Law for 25 years and we have been taking care of them pretty much for as long, mostly the last 5+ years. I’m grateful for the time we all had together and hoping for the best for my FIL now that he no longer has the love of his life with him.
Needless to say I didn’t really have anything new to share with you all today so I looked back at some old posts and this one would be something my MIL would love. She really loved most everything I made and we shared a lot of dinners together.
If you are in need of feeding a few family members or friends this one is pretty easy and comes together with minimal ingredients and tastes great.
Herb Crusted Pork Tenderloin
Ingredients
- 2-4 pound Pork loin
- 2 tablespoons Kosher Salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons sage leaves chopped
- 2 teaspoons rosemary chopped
- 5 cloves garlic minced
- 2 tablespoons olive oil
Instructions
- 2-4 lb. center cut pork loin patted dry with a paper towelpre heat oven to 450℉
- In a small bowl add the above (salt thru olive oil) into a small bowl and mix into a paste
- place pork in a low sided roasting pan - cover with paste mixture - place in oven for 20 minutes, lower heat to 300℉ and continue roasting for another 20-30 minutes - an instant read meat thermometer should reach 145℉.
- Everyone's oven is different so a meat thermometer will be one of your best tools, these times are what I used for my 4 lb. loin. Once you meet the temperature remove from oven and tent with tinfoil to let sit for 10 minutes before slicing.
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